Article Per Year (5 Year)
p-Index From 2021 - 2026
11.343
P-Index
This Author published in this journals
All Journal Jurnal Pendidikan Vokasi E-Journal Home Economic and Tourism INVOTEC Jurnal Ilmu Pangan dan Hasil Pertanian Jurnal Manajemen Pendidikan AL ISHLAH Jurnal Pendidikan Economac: Jurnal Ilmiah Ilmu Ekonomi JURNAL PENDIDIKAN TAMBUSAI JETL (Journal Of Education, Teaching and Learning) Ensiklopedia of Journal EARLY CHILDHOOD : JURNAL PENDIDIKAN Ensiklopedia Social Review Ensiklopedia Education Review JRTI (Jurnal Riset Tindakan Indonesia) Jurnal Pendidikan dan Keluarga Pasundan Food Technology Journal (PFTJ) Jurnal Pendidikan dan Kewirausahaan Budimas : Jurnal Pengabdian Masyarakat Suluah Bendang: Jurnal Ilmiah Pengabdian Kepada Masyarakat Jurnal Pendidikan Tata Boga dan Teknologi Juvenil: Jurnal Ilmiah Kelautan dan Perikanan International Journal of Humanities Education and Social Sciences SENTRI: Jurnal Riset Ilmiah YASIN: Jurnal Pendidikan dan Sosial Budaya Ensiklopedia Research and Community Service Review Langgam International Journal of Social Science Education, Art and Culture Jurnal Aplikasi IPTEK Indonesia Jurnal Pendidikan Ilmu Sosial Abdi Humaniora: Jurnal Pengabdian Masyarakat Bidang Humaniora Jurnal Pendidikan dan Sosial Humaniora Teknobuga : Jurnal Teknologi Busana dan Boga
elida elida
Universitas Negeri Padang
Religion Aerospace Engineering Agriculture, Biological Sciences & Forestry Arts Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Civil Engineering, Building, Construction & Architecture Computer Science & IT Earth & Planetary Sciences Economics, Econometrics & Finance Education Electrical & Electronics Engineering Energy Engineering Environmental Science Immunology & microbiology Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Mathematics Mechanical Engineering Physics Public Health Social Sciences Other

Published : 152 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 152 Documents
Search

 7   8   9   10   11 
Choux Paste Quality With Canna Flour Substitution Syukra, Elfa; Elida, Elida; Kasmita, Kasmita; Anggraini, Ezi
Jurnal Pendidikan Tata Boga dan Teknologi Vol 5, No 1 (2024): Jurnal Pendidikan, Tata Boga dan Teknologi
Publisher : Universitas Negeri Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24036/jptbt.v5i1.12925

Abstract

The purpose of this study was to analyze the effect of canna flour substitution as much 25%, 35% and 45% on quality of choux paste in terms of shape, color, aroma, texture and taste. This type of research is an true experiment with the completely randomized design method (RAL) and three repeats. The source of data in this study was obtained from 3 expert panelists. The tool used in taking data is in the form of questionnaires containing questions about the quality of choux paste. The data was analyzed using ANAVA, if Fcount ≥ Ftabel then continued with the Duncan test. The results showed that there was a significant effect choux paste of canna flour substitution between 25%, 35% and 45% on the quality of thes, namely on the quality of the dark brown color of the out, and light brown on the inside of the choux paste, the aroma of canna scented choux paste. The quality of the shape (round, neat and hollow), crunchy texture on the outside and soft on the inside, savory taste has no effect on the quality of the choux paste. The best canna flour choux paste quality test results are in X3 treatment with canna flour substitution as much as 45%.Keywords: Canna Flour, Choux Paste, Quality
Students Learning Attitude Doing Online Learning During The Covid-19 Pandemic At PKK Culinary Education Study Program Sunaringwardani, Shinta Safitri; Elida, Elida
Jurnal Pendidikan Tata Boga dan Teknologi Vol 3, No 1 (2022): Jurnal Pendidikan, Tata Boga dan Teknologi
Publisher : Universitas Negeri Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24036/jptbt.v3i1.382

Abstract

This research started from a problem that the authors found in the pre-research about the learning attitudes of students doing online learning during the COVID-19 pandemic. A positive learning attitude can support online learning activities. However, there is still a lack of student awareness about the importance of applying a positive learning attitude to online learning. The purpose of this research is to describe how students' learning attitudes take part in online learning during the COVID-19 pandemic in the PKK Study Program Concentration of Culinary Education. This type of research is descriptive with a quantitative approach. The population in this study were 198 students of the PKK Concentration of Culinary Education in 2019 and 2020 a sample of 66 people was taken using the Random Sampling method. The data collection technique was carried out using a questionnaire using a Likert scale that had been tested for validity and reliability. Furthermore, the data were analyzed descriptively with classification techniques.The results showed that the learning attitude of students participating in online learning in the PKK Study Program Concentration of Culinary Education as a whole was categorized as positive with a frequency of 34 respondents.  
Difference In The Quality Of Storage Power And Randang Lokan Hedonic Test Maysya, Rameza Nabilah; Elida, Elida; Gusnita, Wiwik; Zulfikar, Dikki
Jurnal Pendidikan Tata Boga dan Teknologi Vol 5, No 3 (2024): Jurnal Pendidikan Tata Boga dan Teknologi
Publisher : Universitas Negeri Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24036/jptbt.v5i3.16885

Abstract

This research is motivated by local food innovations that are processed using lokan basic ingredients from the South Coast and West Pasaman. The difference in the origin of the lokan area used will produce the resulting physical, chemical and sensory characteristics. This can affect a person's storage capacity and likability level. This study aims to analyze the shelf life and describe a person's preference for lokan randang by using the origin of different lokan areas. This type of research is a mixed method using qualitative methods for storage capacity and quantitative methods for hedonic tests of randang lokan.  The data collection technique in this study is using observation and questionnaires. The data obtained using the t-test method, the results of the questionnaire were tabulated in the form of tables and level tests to find out the comparison of a person's level of preference for different randang lokan. The results show .
Analysis Shelf Life And Hedonic Test Original Kemojo With Purple Sweet Potato Kemojo Gea, Selvi Yana; Elida, Elida; Syarif, Wirnelis; Anggraini, Ezi
Jurnal Pendidikan Tata Boga dan Teknologi Vol 5, No 3 (2024): Jurnal Pendidikan Tata Boga dan Teknologi
Publisher : Universitas Negeri Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24036/jptbt.v5i3.16876

Abstract

Kemojo is a traditional Riau cake formed like a frangipani flower, with a soft, green inner texture, non-porous, dense, but slightly dry outside, and a brownish hue. Kemojo is a traditional cuisine that includes wheat flour, eggs, granulated sugar, margarine, coconut milk, and pandan leaves. It is frequently served at weddings, circumcisions, fasting, and Eid. The purpose of this study was to examine the shelf life and hedonic test of traditional kemojo cake with purple sweet potato kemojo cake in terms of color, aroma, texture, and taste. The approach used is a hybrid method, which integrates qualitative and quantitative data.  According to the study, the original kemojo cake and purple sweet potato kemojo cake have a shelf life of 3 days at room temperature (23˚C to 29˚C) with a closed ivory box. The hedonic test analysis results for the original kemojo cake and purple sweet potato kemojo cake were collected by administering a questionnaire to 50 consumer panelists and comparing the t-count to the t-table. If the t-count exceeds the t-table, then the hypothesis is accepted. If the t-count is less than the t-table, Ho is rejected. Specifically, color 3.256 ≥ 2.009, aroma 1.373 ≤ 2.009, texture 3.107 ≥ 2.009, and taste 697 ≤ 2.009. The data analysis results reveal a significant difference in color and texture preferences between the original kemojo cake and the purple sweet potato kemojo cake. The aroma and taste of the classic kemojo cake and the purple sweet potato kemojo cake are comparable. 
Types and meaning of food in the Inaguration Penghulu ceremony in Nagari Kambang Timur Maisa, Dela Sukma; Elida, Elida
Jurnal Pendidikan Tata Boga dan Teknologi Vol 4, No 2 (2023): Jurnal Pendidikan, Tata Boga dan Teknologi
Publisher : Universitas Negeri Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24036/jptbt.v4i2.596

Abstract

traditional leaders or customary density (KAN), bundo kanduang, the community. Data collection techniques through observation, interviews and documentation. Data analysis used is data reduction, data presentation and conclusions. The results of this study indicate that the types of food at the batagak penghulu ceremony in Nagari Kambang Timur are cakes that must be served onde-onde, banana chips, kue kembang goyang, lapek bugih, nasi lamak jo sagun. The food that must be served is rice, meat curry, badulang rice. Additional food: cubadak curry, raburan curry, chicken curry, fried fish, kalio jariang. The tools used for processing include cauldrons (pans), mandai (basins), steamers (steamers), rocking flower molds, grated banana chips, strainers, grated coconut, wood stoves, large cooking pots, banana leaves, wooden spoons, knives, lado stones (pout). Utensils for serving such as trays, piriang samba, dumplings of rice, small plates. Tools for carrying food such as trays, serving covers, wraps, scarves, throws with lids, piriang samba. The traditional food made for the penghulu batag ceremony has a meaning that contains useful messages for all people.
The Relationship Between Learning Outcomes Of Entrepreneurial Creative Products And Entrepreneurial Readiness For Class Xii Students Of The Catering Expertise Program At Smkn 2 Pariaman Rahmalia, Shindy Nurul; Elida, Elida
Jurnal Pendidikan Tata Boga dan Teknologi Vol 3, No 2 (2022): Jurnal Pendidikan, Tata Boga dan Teknologi
Publisher : Universitas Negeri Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24036/jptbt.v3i2.346

Abstract

The background of this research is that there are still many students who do not have readiness in entrepreneurship, even though judging from the learning outcomes of Entrepreneurial Creative Products, the average student score is in the good category. The aims of the study were to describe the learning outcomes of Entrepreneurial Creative Products, to describe the entrepreneurial readiness of students in the Catering Services skill program at SMKN 2 Pariaman and to analyze the relationship between the learning outcomes of Entrepreneurial Creative Products and the entrepreneurial readiness of students in the Catering Skills Program at SMKN 2 Pariaman.This type of research is quantitative with a correlational approach. The research was conducted at SMKN 2 Pariaman. The population is all class XII students of the Catering Services skill program at SMKN 2 Pariaman with a total sample of 68 students. Sources of research data are students of class XII who have studied the subject of Creative Products Entrepreneurship in class XI. The data collection technique used a questionnaire (google form) which was measured using a Likert scale. Data analysis technique is done by correlation coefficient analysis and correlation coefficient test.The results of the study illustrate that the overall learning outcomes of Entrepreneurial Creative Products are included in the Good category with a frequency of 47 (69%), entrepreneurship readiness of students of the Catering Skills Program at SMKN 2 Pariaman as a whole is included in the high category with a frequency of 60 (88%), there is a relationship which is positive and significant between the learning outcomes of Creative Entrepreneurship Products and the readiness for entrepreneurship of class XII students of the Catering Services expertise program at SMKN 2 Pariaman by obtaining a significant value of 0.000. This means that the higher the learning outcomes of Entrepreneurial Creative Products, the higher the entrepreneurial readiness of class XII students of the Catering Services expertise program at SMKN 2 Pariaman. 
Standardization Of Traditional Pongek Situjuah Food Recipes Marhamah, Siti; Elida, Elida; Fridayanti, Lucy; Andriani, Cici
Jurnal Pendidikan Tata Boga dan Teknologi Vol 5, No 2 (2024): Jurnal Pendidikan Tata Boga dan Teknologi
Publisher : Universitas Negeri Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24036/jptbt.v5i2.13283

Abstract

The background to this research is that there is no standard pongek situjuah recipe in Nagari Situjuah Gadang because there are still differences in ingredients, spices, measurements used and processing processes. This research aims to standardize the pongek situjuah recipe in Nagari Situjuah Gadang, Lima Puluh Kota Regency. This type of research uses a mixed method between quantitative and qualitative descriptive. Qualitative data collection techniques are observation, interviews, documentation and quantitative data collection techniques are organoleptic test questionnaire format. Qualitative data analysis techniques use three activity streams, namely: data reduction, data presentation, drawing conclusions and quantitative data analysis techniques using the formula (Mx=∑ x / N), data validity, testing the validity of qualitative data, namely: extended participation, diligent observation, and triangulation. Based on the research results, 3 pongek situjuah recipes were obtained. The results of the organoleptic test obtained the highest score by Mrs. Damiar from Jorong Padang Jariang with an average score of 27.8. The standardization of the Pongek Situjuah recipe is carried out by organoleptic tests to obtain good quality Pongek Situjuah including: Pongek Situjuah shape (neat and half-crescent shape with a thickness of 3 cm), color of Pongek Situjuah (dark yellow), aroma of Pongek Situjuah (fragrant blend of spices), texture. pongek situjuah (soft and thick sauce) and pongek situjuah (savory) taste. 
Analysis Of Consumer Preferences Towards Rendang Products In Padang City Gift Shops Septiandi, Audilla; Kasmita, Kasmita; Elida, Elida; Gusnita, Wiwik
Jurnal Pendidikan Tata Boga dan Teknologi Vol 5, No 3 (2024): Jurnal Pendidikan Tata Boga dan Teknologi
Publisher : Universitas Negeri Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24036/jptbt.v5i3.16872

Abstract

This research is motivated by the lack of predictions about the level of sales of randang products in gift shops, resulting in products that take a long time to sell and reduce product quality. There is a decrease in consumers shopping at certain times. This research aims to describe consumer preferences for randang products in souvenir shops in the city of Padang. This type of research is descriptive with quantitative data. The sampling technique in this research was Proportional Random Sampling which came from 3 souvenir shops in the city of Padang. The selection of respondents was carried out randomly, namely those who had shopped at the souvenir shop amounting to 100 respondents. Data collection for this research was carried out by distributing questionnaires designed based on a Likert scale. The results of the research show that consumer preferences for randang products in souvenir shops in the city of Padang show a respondent achievement level of 86% in the very high category. In terms of price indicators, respondents said that the prices offered were very affordable. The consumer service indicator said it was very good at serving. Finally, in the taste indicator, respondents said that the taste of each souvenir shop was very delicious and had its own characteristics. 
Analysis Of Storability And The Level Preference Of Randang Using Different Types Of Chili Wulandari, Celshea Tiara; Elida, Elida; Fridayati, Lucy; Mustika, Sari
Jurnal Pendidikan Tata Boga dan Teknologi Vol 4, No 3 (2023): Jurnal Pendidikan, Tata Boga dan Teknologi
Publisher : Universitas Negeri Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24036/jptbt.v4i2.11022

Abstract

This study aims to analyze the shelf life and level of preference for beef rendang using curly red chilies and round red chilies. This research was carried out because no one had researched the storability of randang using curly red chilies and round red chilies along with the preference level of beef ribs using curly red chilies and round red chilies.is type of research is a mixed method (Mixed Method), this method is a combination of quantitative and qualitative descriptive methods. The study population was 3 expert panelists and 30 trained panelists. Data collection techniques used in this study were observation and questionnaires. The data analysis technique in this study used the t test. The storability of beef randang uses qualitative research methods. Based on the results of observations of storability analysis, on the 1st day the beef and bran randang were in good condition in terms of shape, aroma, taste, texture and color using curly chilies and round red chilies. On the 3rd day, beef and bran randang did not change in the two types of chili used. On the 6th day there was a change in shape, aroma, texture, color and taste which could not be tasted due to overgrown mushrooms which were found in the two types of chili used. As for the level of preference using quantitative research methods. The results of the hypothesis test showed that at a significant level of α = 0.05, it was obtained for the expert panelists that there was no significant difference between the use of curly red chilies and round red chilies. The results of the hypothesis test showed that at a significant level of α = 0.05, it was obtained for the expert panelists that there was a significant difference between the use of curly red chilies and round red chilies
Quality Of Lenjer Empek-Empek Using Different Brand of Tapioca Flour Pujayatini, Sri; Elida, Elida; Yuliana, Yuliana; Mustika, Sari
Jurnal Pendidikan Tata Boga dan Teknologi Vol 5, No 2 (2024): Jurnal Pendidikan Tata Boga dan Teknologi
Publisher : Universitas Negeri Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24036/jptbt.v5i2.12934

Abstract

This research was motivated by the discovery of various brands of tapioca flour used in making empek-empek lenjer so that the quality produced would be different. This research aims to describe the influence of ingredients in making empek-empek, how to make empek-empek and the quality of empek-empek with different brands of flour which includes materials, tools, processing techniques and quality in terms of shape, color, aroma, texture and taste. thus producing empek-empek-empek with good quality. This type of research is pure experimental research using the R.A.L method including three variables X1 Liaw Toeji Kang brand tapioca, X2. Pak Tani Gunung brand tapioca, X3tapioca Gunung Agung brand were tested on 3 expert panelists, with organoleptic tests, data processing techniques using the ANOVA test followed by the DUNCAN test. The results of the research showed that there was an influence on the quality of empek-empek lenjer on shape (neat), color (before frying), texture (cheeky). So it shows that there is a difference. Meanwhile, there was no influence on the quality of empek-empek lenjer on shape (cylindrical, uniform), color (after frying), aroma (fragrant mackerel and fragrant garlic), texture (dense), taste (savory mackerel fish and savory garlic).
Co-Authors AD, Orin Adawiyah, Nadiatul Adela, Adela Adelina, Julia Adhini W, Dwi Mustika Adlim, Rino Fitra Agnesia, Ovilly Agusti Efi Alda, Fahmia Aliah, Muhafizatul Anak Agung Istri Sri Wiadnyani Ananda, Febri Andini, Nurul Anggraini, Ezi Aninda, Femira Nasyirah Anni Faridah Antoni, Jefri Aprianti, Viki Ariusni Ariusni Asmar Yulastri Auliya, Yuni Ayu Puji Lestari Azis, Rizky Pratama A’yuni, Qurrata Bahrudi, Bahrudi baidar baidar Baravanni, Adella Putri Barokah, Ermy Rizky Barus, Anisa Devita Boru Christiawan Hendratmoko Budi Istiyanto Ida Ayu Kade Rachmawati Kusasih Cici Andriani Citra Permata Sari Dahniar Dahniar Darmayanti, Regina Dedy Irfan Desla, Afifah Tiara Dewi, Ayu Prastika Dikki Zulfikar Dollah, Elda Febri Dony Novaliendry Dwi, Elfrimo Dzikrillah, Athiffa Efendi, Hansi Efian, Muhammad Ilham Efli, Haura Tsamarah Elfi Tasrif Erlina, Rini Ernawati Ernawati Ertanto, Boby Ezi Anggraini Fauziah, Qori Ferdi, Rohmat Aidil Ferdian, Feri Fridayanti, Lucy Ganefri . Gea, Selvi Yana Gusnita, Wiwik Gusnita, Wiwik Gusnita Gustin, Nifrika Yuni Gustina, Lia Haryani, Hafiidha Gusti Haryanti Haryanti Hasdi Aimon Hatista, Radhesa Hazzarah, Fanessha Heldi , Heldi Hidayat, Febri Hijriyantomi Suyuthie Humairah, Uttri Ilyasa Afriantoro Indah Permata Sari Indrayeni, Wiwik Ira Meirina Chair Jannah, Annisa Miftahul Jefriyanti, Ranti Juliana Siregar Juliana Siregar Julita Julita Kasmita Kasmita Khairani, Mifta Zhafira Khairiyah, Zahratul Krista Maria S Kumala Dewi, Fitrika Kurnia, Rahmi Lasri, Widia Lorenzo, Naufal Lucy Fridayati Luthfi, Afdal Maharani, Annisa Mailisa, Ratu Maisa, Dela Sukma Maiyandra, Vera Mardiah, Anisah Marhayani, Marhayani Maryetta, Mila Maysya, Rameza Nabilah mega nita ariefiani Mesya, Titania Dwi Muhammad Rizki Muskhir, Mukhlidi Mustika, Dina Mustika, Sari Nabilah, Nurli nahar, Khailatul Nenda, Welly Afrita Nindya Syafitri Nor Aishah, Buang Novi Adi Morjayanti Novita Sari Novitasari, Anggi Novitasari, Herlina Nur Muftiyanto, R. Taufiq Nuraini Nuraini Nurul Fajri Oktariani, Elza Oktavia, Yolanda Pepriyanti, Fanny Pratama, Muhammad Reihan Pratiwi Pratiwi Pujayatini, Sri Purba, Lilis Pratiwi PUTRA, MARDA YOGI Putri, Dian Mutiara Putri, Eneke Suwandi Putri, Melia Putri, Novari Hasukma Rahadian Zainul Rahma Arifna Rahma, Azizah Septia Rahmalia, Shindy Nurul Rahmatul Hadi Rahmi Holinesti Refi, Febriana Rijas, Livia Putrima Rizqullah, Adib Rifqi ROHATI, RIDA Roni Yuliardi Rusi Cahdian Rusman, Ferlyan Ningsih Sahara Putri, Cut Mutia Sahputra, Edo Saif, Charisma Putrenesia Saputri, Marisa Ayu Saqinah, Natasya Sarah Sarah, Sarah Sarah, Devi Sari, Yolanda Intan Septiandi, Audilla Setiani, Rini Setyaningsih, Feni Shahida, Siti Nur Siregar, Juliana Siti Fatma Siti Helmyati Siti Marhamah, Siti Siti Rahayu Sofnitati Sofnitati Sudirman Sudirman Sunaringwardani, Shinta Safitri Susanti, Ratnaningtyas Syaqhila, Putri Syukra, Elfa Tarigan, Winda Bali Ulina Tresia, Nesya ULWAN, NASEH Ulya, Wafiqah Ul\wan, Naseh Veneliza, Adila Vinari, Chelyani Vitria Maidesti Wahyuni, Novri Widyawati, Ilhami Pebi Wirnelis Syarif Wiwik Gusnita Wulandari, Celshea Tiara Wulandari, Laila Fauziah Wulandari, Yuka Yahya Yahya Yasih, Fitri Yaslina, Yaslina Yaswinda Yaswinda Yaswinda Yaswinda Yelfi, Reno Yelva Nofriyanti Yetti, Silvia Yolanda Intan Sari Yolanda, Ratifah Yorian, Jeni Silvi Youmil Abrian Yulia Mandasari Yuliana Yuliana Yulianti Putri, Meri Yulsyofriend Yulsyofriend Yulsyofriend, Yulsyofriend Yundi, Silvinia Yunia Wardi Zahara, Ayu Zul Azhar Zumairo, Siti